Heirloom Tomato Salad

Heirloom Tomato Salad
Servings: 4 Prep 15 mins


  • 4 large eggs
  • 1/3 cup extra-virgin olive oil
  • 4 tablespoons sherry vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups mache or mixed salad greens
  • 2 shallots, peeled and sliced thin
  • 4 - 5 heirloom tomatoes, cored, seeded and cut into wedges
  • 2 cups croutons (see Note)

Make It

1. Place eggs in a medium-size saucepan and add cold water to cover. Bring to a rolling boil over high heat. Cover and turn off heat. Allow to stand for 12 minutes. Run under cold water and peel. Cut into quarters.

2. In a small bowl, whisk together olive oil, sherry vinegar, 1/4 teaspoon of the salt and the black pepper.

3. Arrange salad greens and shallots on individual salad plates or a platter. Drizzle with 1/4 cup of the dressing. Sprinkle tomato wedges with remaining salt. Arrange tomatoes, egg slices and croutons on top. To serve, drizzle with remaining dressing.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 383, Fat, total (g): 27, chol. (mg): 213, sat. fat (g): 5, carb. (g): 26, fiber (g): 5, pro. (g): 11, sodium (mg): 635, Percent Daily Values are based on a 2,000 calorie diet.